Enzymes: Difference between revisions
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*Lipid degradation and oxidation (see [[Fatty acids]], [[Oxidation]]) | *Lipid degradation and oxidation (see [[Fatty acids]], [[Oxidation]]) | ||
** '''Lipase''' (optimal 55–65°C, pH 6.8–7.0) degrades/oxidizes lipids & lipid hydroperoxides into glycerine plus free long-chain fatty acids, fatty acids, and/or hydroperoxides.<ref name=esslinger/><ref name=golston>Golston AM. The impact of barley lipids on the brewing process and final beer quality: A mini-review. ''Tech Q Master Brew Assoc Am.'' 2021;58(1):43–51.</ref> | ** '''Lipase''' (optimal 55–65°C, pH 6.8–7.0) degrades/oxidizes lipids & lipid hydroperoxides into glycerine plus free long-chain fatty acids, fatty acids, and/or hydroperoxides.<ref name=esslinger/><ref name=golston>Golston AM. The impact of barley lipids on the brewing process and final beer quality: A mini-review. ''Tech Q Master Brew Assoc Am.'' 2021;58(1):43–51.</ref> | ||
** '''Lipoxygenases''' (optimal 45–55°C, pH 6.3–7.0) degrades/oxidizes free long-chain fatty acids into fatty acids hydroperoxides.<ref name=esslinger/><ref name=golston | ** '''Lipoxygenases''' (optimal 45–55°C, pH 6.3–7.0) degrades/oxidizes free long-chain fatty acids into fatty acids hydroperoxides.<ref name=esslinger/><ref name=golston/> | ||
*Phenolic compound oxidation (see [[Phenolic compounds]], [[Oxidation]]) | *Phenolic compound oxidation (see [[Phenolic compounds]], [[Oxidation]]) | ||
** '''Polyphenol oxidase''' (optimal 60–65°C, pH 6.5–7.0) oxidizes polyphenols.<ref name=esslinger/> | ** '''Polyphenol oxidase''' (optimal 60–65°C, pH 6.5–7.0) oxidizes polyphenols.<ref name=esslinger/> | ||